Vanilla Crescents by Pavel Berky

INSTRUCTIONS

• 1
  In the bowl of a stand mixer, place softened butter, the contents of a vanilla pod, and sugar. Using the whisk attachment, beat the butter and sugar into a foam. Add the egg yolk and incorporate it into the butter.
• 2
  Then add all the remaining ingredients and use the mixer to blend them into the butter to form a wet crumb.
• 3
  Turn the entire contents of the bowl onto a work surface and shape it into a compact dough by hand. Roll it into a cylinder about 4 cm in diameter. Wrap in foil and refrigerate. The dough should mature for at least 2 hours, ideally overnight.
• 4
  Cut slices about 1 cm thick from the rested dough and shape them into crescents. Arrange them on a baking sheet and bake in an oven preheated to 180°C for about 7-10 minutes, depending on the size of the crescents.
• 5
  After baking, remove the baking sheet with the crescents from the oven and dust with powdered sugar. Let them cool completely on the sheet, then you can transfer or serve them directly.